Deviled eggs are a staple of my family’s large get-togethers. Whether we’re all huddled around my aunt’s TV to watch the Superbowl or we’re celebrating Thanksgiving, someone is always required to bring a tray of deviled eggs. It then becomes a game to see who will luck out and actually get to eat one. Last Thanksgiving my cousin ate 5 of them in under a minute. Pure skill. I have taught many a younger relative how to make a standard deviled egg. Now it’s time to teach my friends and followers how to make a fancy version. These Tomato Basil Deviled Eggs are just as simple as the regular ones to make. You just omit the mustard, don’t go crazy on the mayo, and add in some good old faithful tomato paste. They actually taste like spaghetti sauce inside of an egg. I’m a fan.

Recipe: Tomato Basil Deviled Eggs

Makes 24 deviled eggs

What You Need:

• 1 dozen hard boiled eggs, peeled
• 3 tablespoons tomato paste
• 1 tablespoon mayonaise
• 1/4 cup fresh basil leaves, choppedWhat To Do:

  1. Carefully slice the eggs longways, being careful not to break them.

  2. Scoop the yolks into a small bowl.

  3. Mash the yolks, adding the mayonnaise and the tomato paste.

  4. Mix in the chopped basil before scooping the filling back into the eggs.